GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
MOROCCAN GRILLED LAMB CHOPS
Steps:
- Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
- Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
- Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
MEDITERRANEAN GRILLED LAMB CHOP RECIPE WITH TOMATO MINT QUINOA
Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!
Provided by The Mediterranean Dish
Categories Entree
Time 18m
Number Of Ingredients 21
Steps:
- In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
- Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.
- 20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.
- Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
- Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish
- Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.
- When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!
Nutrition Facts : Calories 381 calories, Sugar 0.5 g, Sodium 329.7 mg, Fat 21.7 g, SaturatedFat 7.6 g, TransFat 0.6 g, Carbohydrate 2.3 g, Fiber 0.6 g, Protein 45.2 g, Cholesterol 160.5 mg
GRILLED MEDITERRANEAN-SPICED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
- Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
- Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
- Serve and enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 204 mg, Sugar 0 g, Fat 29 g, ServingSize 8 to 10 chops (4 to 5 servings), UnsaturatedFat 0 g
LAMB CHOPS MEDITERRANEAN-STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chops with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
- Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
- Remove the bay leaf, sprinkle with the basil, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams
MOROCCAN LAMB CHOPS WITH CUMIN/PAPRIKA SALT
Make and share this Moroccan Lamb Chops With Cumin/Paprika Salt recipe from Food.com.
Provided by Debi9400
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up the grill.
- In a small bowl, combine the cumin, salt, paprika and cayenne. Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt.
- Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt.
- Flip the chops and grill for 4 to 5 more minutes longer(medium) depending on preferred doneness.
Nutrition Facts : Calories 1118.7, Fat 97.1, SaturatedFat 43.7, Cholesterol 267, Sodium 1940.7, Carbohydrate 1.7, Fiber 0.5, Sugar 0.1, Protein 56.2
BASIL GRILLED MEDITERRANEAN LAMB CHOPS
These basil grilled lamb chops are an easy family meal for any day of the week.
Provided by Sunny's Kitchen
Categories Lamb Chops
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Pat lamb chops dry and arrange in a single layer in a shallow glass baking dish.
- Whisk Dijon mustard, balsamic vinegar, garlic, and pepper together in a small bowl. Whisk in oil slowly until marinade is smooth. Stir in basil. Pour marinade over lamb chops, turning to coat both sides. Cover and refrigerate for 1 to 4 hours.
- Bring lamb chops to room temperature, about 30 minutes.
- Preheat grill for medium heat and lightly oil the grate. Grill lamb chops until browned, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 521.4 calories, Carbohydrate 3.5 g, Cholesterol 90.1 mg, Fat 45.9 g, Fiber 0.1 g, Protein 22.7 g, SaturatedFat 11.6 g, Sodium 255.8 mg, Sugar 1.1 g
MEDITERRANEAN LAMB CHOPS
Make and share this Mediterranean Lamb Chops recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
- Smear over four lamb chops or cutlets.
- Place the eggplant, zucchini and red bell pepper on to a baking sheet.
- Drizzle with 1 tbsp olive oil and place the lamb chops on top.
- Bake in the oven for 20-25 minutes.
- Top the chops with feta cheese and add the cherry tomatoes to the pan.
- Cook for a further 10 minutes until the cheese just starts to brown.
- Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.
Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3
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